About This Recipe
Tangy, bright, tropical passion fruit is delicious in a salad dressing, bolstering the acidity of vinegar with its tart peach-mango-pineapple flavor. It stands up to savory, herbal, and aromatic ingredients too, even garlic. Use it on any green salad. The dark seeds are crunchy, but edible and high in fiber. Look for fresh, ripe passion fruit that's heavy, with wrinkled, dark purple shells.
Passion fruit is full of vitamin C, the antioxidant that helps the body make collagen, absorb iron, and support your immune system. And vitamin A — good for your skin, vision, and immune system too. Its antioxidants are known to help reduce cellular stress and inflammation, both factors that can contribute to major diseases. Eat the crunchy seeds; like the pulp, they contain lots of dietary fiber.
About 1/2 cup (140 ml) Yield
- 1 passion fruit
- 1/3 cup (80 ml) white wine vinegar
- 2 tsp (8 g) sugar or honey
- 1/4 tsp salt
- 1 small garlic clove, chopped
- 1/4 cup (60 ml) olive oil
Step 1Cut the passionfruit crosswise and pour the pulp, juice, and seeds into a small bowl. Use a fork or small whisk to loosen the seeds from the pulp.
Step 2Add the vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Stir in the garlic clove and the olive oil and set aside for 15 to 30 minutes to let the flavors come together.
Step 3Before serving, strain the vinaigrette to remove the seeds (you’ll be straining the garlic too, but it has infused the dressing). Use immediately or keep in a covered container in the refrigerator for up to 5 days.
Substitutions: Try orange and lime juice if you don't have passion fruit
Level Up: Make your own vinegar
About the author
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